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cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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Get Artichoke Toasts Recipe from Food Network
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A rich Southern sweet potato pie recipe made with sweetened condensed milk and spices.
cooking.nytimes.com
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions I like to serve this with noodles, or over thick slices of country bread
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Get Un-Stuffed Cabbage Soup Recipe from Food Network
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Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
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Get Mini Cherry Pies Recipe from Food Network
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Stuffed double-cut pork chops and grits is just one of Chef Besh's many delicious signature recipes.